Indian Spiced Lentil and Spinach Soup
Equipment
- Large Pot
- Knife
- Cutting Board
- Ladle
Ingredients
- 1 cup dried brown lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) diced tomatoes, no salt added
- 4 cups fresh spinach
- Juice of 1 lemon
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
- Stir in the minced garlic, cumin, turmeric, and garam masala. Cook for 1 minute until the spices smell fragrant.
- Add the rinsed lentils, low-sodium vegetable broth, and diced tomatoes. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
- Stir in the fresh spinach and cook for 2 minutes until it wilts.
- Remove the pot from the heat. Stir in the lemon juice.
- Ladle the soup into bowls and top each serving with chopped cilantro.
Notes
If the soup thickens too much after sitting, add a splash of low-sodium broth when reheating. Store leftovers in the fridge for up to 4 days. The cilantro adds fresh flavor right before serving, so add it only to individual bowls if you plan to freeze portions.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board, Ladle
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board, Ladle